Tomata Sauce. No. 3.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time: Cook: 20 min Total: 20 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

the fruit is ripe ↝ Kiwi fruit, raw [Other fruits and fruit salads]
every pound of pulp
a quart of chili vinegar ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
one ounce of garlic, sliced ↝ Garlic, raw [Vegetables and Vegetable Products]
one of shalots, both sliced
half an ounce of salt ↝ Salt, table, iodized [Spices and Herbs]
a little cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
the juice of three lemons ↝ Lemon, raw [Citrus fruits]

Instructions (3)

When the fruit is ripe, bake it tender, skin, and rub the pulp through a sieve.
To every pound of pulp add a quart of chili vinegar, one ounce of garlic, one of shalots, both sliced, half an ounce of salt, a little cayenne pepper, and the juice of three lemons.
Boil all together for twenty minutes.

Original Text

Tomata Sauce. No. 3.

When the fruit is ripe, bake it tender, skin, and rub the pulp through a sieve. To every pound of pulp add a quart of chili vinegar, one ounce of garlic, one of shalots, both sliced, half an ounce of salt, a little cayenne pepper, and the juice of three lemons. Boil all together for twenty minutes.

Notes

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